A Little Goes A Long Way: Extra-Spicy Shrimp Tacos

A Little Goes A Long Way: Extra-Spicy Shrimp Tacos


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In this recipe, little shrimps pack a huge punch. These heavily-seasoned and savory tacos will be a hit at any dinner table.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

20 servings


  • 16 Flour Tortillas
  • 2 lb medium shrimp, peeled and deveined
  • 2 tsp garlic salt
  • ½ tsp ground pepper
  • ½ tsp crushed red pepper flakes
  • 4 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 cup sweet corn
  • 1 cup red onion
  • 1 cup sliced avocado
  • 1 cup cilantro
  • 1 cup cherry tomatoes, sliced in half
  • 3 tbsp Sriracha sauce
  • 1 cup Ranch dressing

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In a medium bowl, combine your ranch and Sriracha dressings. Refrigerate for at least one hour.

In a separate, extra large mixing bowl, combine your peeled and deveined shrimp, garlic salt, pepper, red pepper flakes, and lime juice. Toss these ingredients together until they are totally combined.

Heat a wok or large skillet over high heat until hot. Add olive oil, then pour your shrimp mixture into the wok. Saute the mixture until pink and cooked. Be sure to turn often to cook evenly. This should take under five minutes.

Place about 6 warm shrimp into each tortilla when done, then top with a tablespoon sweet corn and one of the diced onions. Drizzle with Sriracha/Ranch dressing and sprinkle with chopped cilantro, avocado, and tomato.

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